Boulevard Bourbon Barrel Quad - Clone 
All Grain Recipe
Submitted By: BYOBKC
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| Brewer: BYOBKC | |
| Batch Size: 12.00 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 14.46 gal | Style Guide: BJCP 2008 |
| Color: 28.8 SRM | Equipment: Dos Coconuts 10 Gallon |
| Bitterness: 24.5 IBUs | Boil Time: 60 min |
| Est OG: 1.096 (22.6° P) | Mash Profile: Single Infusion, Full Body |
| Est FG: 1.017 SG (4.4° P) | Fermentation: Ale, Single Stage |
| ABV: 10.4% | Taste Rating: 30.0 |
Ingredients
| Amount | Name | Type | # |
|---|
| 30 lbs 11.7 oz | Pale Malt (2 Row) US (2.0 SRM) | Grain | 1 |
| 1 lbs 10.3 oz | White Wheat Malt (2.4 SRM) | Grain | 2 |
| 1 lbs 15.6 oz | Special B Malt (180.0 SRM) | Grain | 3 |
| 1 lbs 15.0 oz | Munich Malt - 10L (10.0 SRM) | Grain | 4 |
| 0.4 oz | Bravo [15.5%] - First Wort | Hops | 5 |
| 4.0 oz | Saphir [3.5%] - Boil 15 min | Hops | 6 |
| 2.6 oz | Saaz [4.0%] - Boil 15 min | Hops | 7 |
| 2.4 oz | Saaz [4.0%] - Boil 0 min | Hops | 8 |
| 2 pkgs | Trappist High Gravity (Wyeast Labs #3787) | Yeast | 9 |
| 1 lbs 10.9 oz | Candi Sugar, Dark - Boil 15 min (275.0 SRM) | Grain | 10 |
| 1 lbs 6.2 oz | Dextrose - Boil 15 min (0.0 SRM) | Grain | 11 |
| 14.8 oz | Brown Sugar, Light - Boil 15 min (8.0 SRM) | Grain | 12 |
| 13.5 oz | Brown Sugar, Dark - - Boil 15 min (50.0 SRM) | Grain | 13 |
| 4.80 oz | Oak Chips (Secondary 14 days) | Misc | 14 |
| 2.40 lbs | Tart Cherry Puree (Secondary 12 weeks) | Misc | 15 |
Brewed: 11/2015
Bourbon soaked dried Cherries added 10/4/2016
Notes
Bourbon Barrel Quad Malt Pale Malt – 84.2% Cara 300 – 6% Munich Malt – 5.3% Malted Wheat – 4.5% Mash Schedule 64 C – 50 minutes 68 C – 20 minutes 73 C – 15 minutes Mash off at 78 C We target a beginning of boil gravity of 15.9 Plato and reach 20.8 Plato at the end of our 70 minute boil. We add sugar midway through the boil to achieve the following increases in gravity: Dextrose - 1.2 Brown Sugar - .9 Dark Brown Sugar - .5 Dark Candi Syrup - 1.7 Hops Bravo – 9.2 IBU at 97 C Saphir – 8.7 IBU at 15 minutes after beginning of boil Saaz – 6.4 IBU at 15 minutes after beginning of boil Saaz – 3.4 IBU at KO We cool the wort to 19 C and ferment with our house Belgian strain. Once we reach 9 Plato, we temp up to 23 C for the remainder of fermentation. Final gravity is 2.6. Aging Finished beer is transferred to first and second use whiskey barrels. During aging, we either top up with fresh beer or an aseptic tart cherry puree. At the end of aging, beer is blended to taste. In the past, Bourbon Barrel Quad has been a blend of fresh and barrel aged beer, but the 2014 is a blend of first and second use barrel aged beer. Jeremy Danner, Ambassador Brewer Boulevard Brewing Company @Boulevard_Beer / @Jeremy_Danner First Wort hops should be added at 206F while wort is rising to a boil. Fermentation: Primary to 1.036 at 66F Secondary to 1.010 at 73.5F After secondary add bourbon-soaked oak chips. Taste frequently. Probably 2-3 weeks After oak rack to carboy and add 1lb tart cherry puree and age for 6-12 months. Recipe based on: http://www.homebrewtalk.com/f73/bourbon-barrel-quad-boulevard-bbq-356669/
All Grain Recipe
